Haitian · serves 4 · about 40 minutes
Haiti's velvet black-bean sauce — beans blended silky and simmered with coconut and epis, poured over white rice like gravy that went to finishing school.
Ingredients
- 2 cans Iberia Black Beans W/S 15 oz
- 1 cup Iberia Coconut Milk 13.5 oz
- 2 tbsp epis or minced garlic + parsley
- 1 sprig thyme
- 1 whole clove
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- to taste salt
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Blend the beans with their liquid until completely smooth.
- Fry the epis in the oil; pour in the bean purée.
- Add the coconut milk, thyme, and clove; simmer 15-20 minutes, stirring, until it pours like heavy cream.
- Season, fish out the thyme and clove.
- Ladle generously over hot white rice. Add fried plantain and something from the grill, and dinner is spoken for.